Venison is a flavorful, lean alternative to beef that’s gaining popularity in home kitchens. If you’re looking for a way to add a healthy twist to your favorite chili recipe, venison is a great option.
This article will give you everything you need to make a delicious venison chili, including tips for handling the “gamey” flavor that some people associate with wild game. We’ll also cover different recipe variations, including stovetop and crockpot options, and offer suggestions for serving your finished chili.
So, whether you’re a seasoned hunter or just curious about cooking with venison, read on for our comprehensive guide to making the best venison recipes chili!
Understanding Venison: Flavor and Preparation
Venison, or deer meat, is known for its lean protein and rich flavor. But let’s be honest, some people find it “gamey.” That gaminess comes from what the deer eats and the amount of fat in the meat.
The good news is there are ways to tone down that flavor. Make sure you drain off any rendered fat as you brown the venison. You can also marinate the meat before you cook it.
For chili, ground venison is a super convenient choice. You can also use chunks of venison shoulder or stew meat. If you’re a hunter, you’re all set. If not, check with local farms or butchers to source your venison.
Basic Venison Chili Recipe: Stovetop Method
Here’s a classic stovetop venison chili recipe you can adjust to your tastes.
Ingredients
- 2 lbs ground venison
- Beans (pinto, kidney, chili, or a mix)
- 1 28-oz can diced tomatoes
- 1 15-oz can tomato sauce
- 4 cups beef broth
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/4 cup chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- Salt and pepper to taste
Optional ingredients:
- Fresh or pickled jalapeños, chopped
- 1 bottle beer (light or dark)
- Beef tallow
Instructions
- Brown the ground venison in a large pot or Dutch oven. Drain off any excess fat if you want to reduce the “gamey” flavor.
- Add the onions and garlic and sauté until they’re soft.
- Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for a minute or so, until fragrant.
- Add the diced tomatoes, tomato sauce, beef broth, and beans.
- Bring to a simmer, then reduce the heat to low and cook for 30 to 40 minutes, or until the chili has thickened to your liking.
Tips and Variations
- Adjust the amounts of chili powder, cumin, and jalapeños to your own spice preferences.
- Add a can of tomato paste for a richer, deeper tomato flavor.
- Stir in other vegetables like bell peppers or corn.
Venison Chili: Crockpot/Slow Cooker Method
Using a slow cooker to make venison chili is a great way to set it and forget it. You’ll get a richer flavor with very little effort.
To convert the stovetop recipe to a slow cooker recipe, you’ll still want to brown the venison in a skillet first. This will help to develop a deeper flavor. Then, transfer the browned venison to your slow cooker.
One thing to keep in mind is that slow cookers tend to trap moisture, so you may need to reduce the amount of liquid you add. A good starting point is to reduce the liquid by about 1/2 cup.
Cook on low for 4-6 hours or on high for 2-3 hours, or until the venison is tender and the chili has thickened to your liking.
For an even richer flavor, try adding a dark beer like a stout or porter. The darker the beer, the more depth it will add to your chili.
Customizing Your Venison Chili
One of the best things about chili is how easy it is to tweak it to your own tastes. Here are a few ideas for customizing your venison chili:
Bean Variations
Pinto beans are classic, but kidney beans, black beans, or even chili beans can bring a different flavor and texture to the pot. Try combining a couple of different kinds for a more complex flavor profile.
If you’re not a fan of beans, you can cut back on the amount you add or leave them out altogether. If you omit the beans, you may want to add some more ground venison to keep the chili hearty.
Spice Blends and Heat Levels
Chili powder is the foundation, but don’t be afraid to experiment with different types and spice combinations. A pinch of cayenne pepper or a dash of your favorite hot sauce can kick up the heat. Smoked paprika adds a wonderful smoky depth.
Adding Vegetables
Bell peppers are a common addition, but corn or zucchini can also add sweetness and texture. For a richer flavor, try roasting the vegetables before adding them to the chili.
Serving and storing your venison chili
Once you’ve got a pot of delicious venison chili simmering, it’s time to think about serving and storing it.
Serving suggestions
Chili is a versatile dish, so feel free to experiment with different toppings and sides. Some of my favorites include:
- Toppings: shredded cheese, a dollop of sour cream, chopped onions, fresh cilantro, or creamy avocado
- Side dishes: warm cornbread, crispy corn chips, or a simple stack of crackers
Storage and reheating
If you have leftover chili (and you might, depending on how many hungry mouths you’re feeding!), here’s how to store it:
- Store leftover chili in the refrigerator for up to 5 days in an airtight container.
- For longer storage, freeze the chili for up to 6 months.
When you’re ready to reheat, you can use the stovetop, microwave, or even a slow cooker. Just make sure the chili is heated through before serving.
In Closing
Venison chili is a healthy, flavorful, and endlessly customizable dish. Don’t be afraid to experiment with this recipe and make it your own!
If you try it, please share your creations and variations. I’d love to know how you made it your own.